Oysters in angel hair with wasabi mayonnaise
Ben O'Donoghue
Serving size: Serves 4
Cuisine type: JapaneseCooking time: Less than 30 minutes
Course: Finger food
INGREDIENTS
8 oysters
½ packet filo pastry
1 tablespoon wasabi paste
Dressing
¼ cup Japanese mayonnaise
1 tablespoon wasabi paste
Garnish
½ cup shisu cress/Japanese parsley
½ cup coriander cress or small coriander leaves
¼ cup small mint leaves
juice from 1 lime
peanut or vegetable oil for deep frying
coarse rock salt to serve the oysters on
METHOD
Shuck oysters, reserving shells. Pat dry oysters and discard the liquid. Smear oysters with wasabi paste.
With a sharp knife, cut rolled up filo pastry into very fine strips. Lay cut filo out into eight even bunches and roll oysters with pastry.
Combine dressing ingredients and set aside.
Combine salad garnish leaves and dress with a squeeze of lime juice.
Place rock salt onto a serving dish and arrange shells on top. Spoon dressing into each shell and then place a small amount of salad garnish onto each shell.
Preheat vegetable oil to 180°C and fry the oysters for about 30 seconds or until just cooked and pastry is lightly coloured. Drain on paper towel and place each oyster into its shell. (To test if the oil is hot enough, fry a piece of bread. It should turn golden brown within a minute).
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